Crispy Chicken Dijon

The secret to this crispy chicken is rolling the chicken breasts in specialty bread crumbs and drizzling a small amount of canola oil before baking. Serve with Roasted Chickpea and Tomato Salad. So delicious!!

• Ready In: 45 mins
• Serves: 4

Ingredients

• CRISPY CHICKEN DIJON

• 1⁄3 cup plain yogurt
• 2  tablespoons Dijon mustard
• 1  garlic clove, minced
• 4  boneless skinless chicken breasts
• 1  cup  breadcrumbs (preferably panko)
• 1⁄4 cup canola oil, divided
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

• ROASTED CHICKPEA AND TOMATO SALAD

• 1 (540 ml) can chickpeas, drained and rinsed
• 2  cups cherry tomatoes, halved
• 1  red onion, chopped (small, about 1 cup)
• 3  tablespoons canola oil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  tablespoon lemon juice

Directions

1. Preheat oven to 375°F Line a baking sheet with parchment paper. Brush parchment with 2 tablespoons of the oil.
2. Combine yogurt, mustard, and garlic in a medium sized bowl. Place chicken breasts in mixture and turn them to thoroughly coat in mixture.
3. Place breadcrumbs in a shallow dish. Roll chicken breasts in bread crumbs and coat on all sides.
4. Place chicken breasts on prepared baking sheet, Drizzle chicken with remaining 2 tablespoons canola oil. Sprinkle with salt and pepper.
5. Bake in preheated oven 40-45 minutes, turning chicken over after 25 minutes or brown on both sides.
6. TIPS: Panko is now available in most grocery stores. They add extra crispiness to the chicken.
7. ROASTED CHICKPEA AND TOMATO SALAD:.
8. Preheat oven to 400°F Line a baking sheet with parchment paper.
9. Place chickpeas, cherry tomatoes and red onion in a medium-sized bowl. Top with oil and salt.
10. Place on prepared baking sheet. Spread mixture so it is in a single layer.
11. Bake in a preheated oven for 30 minutes, stirring mixture after 15 minutes.
12. Place roasted mixture in a bowl, and toss with lemon juice. Serve hot or at room temperature.